"What can I do with this jam besides put it on toast?" Master Preserver and pastry chef Camilla Wynne is constantly asked this question when teaching her popular preserving classes. Enter : a one-of-a-kind cookbook full of her jam, marmalade, fruit butter, and jelly concoctions, along with recipes for what to do with them beyond toast. In , Camilla shares more than 80 incredible recipes for baking with the jams you make—from Empire Cookies to Rye and Coffee Hand Pies, or Angel Biscuit Donuts to Black Forest Torte. The jams themselves are lower sugar, without commercial pectin, and split into three distinctive categories: • preserves with single note flavors starring a specific fruit, such as Black Raspberry Jam pairings that shine together, like Prune & Meyer Lemon Butter preserves full of all sort of fruits and more, including Mulled Wine Marmalade Don’t feel like making the jam that pairs with the baking recipes? No problem! Camilla has recommended store-bought substitutes for each sweet treat in addition to providing a helpful guide to buying quality preserves. easoned preservers will delight in 's streamlined canning process and newcomers will be undaunted by Camilla’s simple steps. Home bakers too will enjoy these modern recipes that range from quick and easy to flexing those creative muscles. And, of course, will be welcomed by those who love to simply spread flavorful jams on toast.